How-To: SunButter UnCrustables!

What if I told you that you could make ahead nearly two weeks worth of SunButter UnCrustables in only 20 minutes? And what if I told you that there could be different varieties that your kids will love?

I’m a homeschooling mom of two, but I still love to have quick lunches at the ready, just like you! I really admire all the moms and dads that are packing lunches every night to make the morning rush as easy as possible. Just like you, I still envy the moms that can go buy frozen peanut butter & jelly UnCrustables in the freezer section and quickly pop them in a lunch box. My son has a peanut allergy, so that’s not possible. But I realized how easy it was to make and freeze my own SunButter UnCrustables ahead of time to make lunches at home or on-the-go just as easy.

SunButter UnCrustables

Time: 20 minutes
Makes: about a dozen

Ingredients:
1 loaf of allergy-friendly bread
SunButter
Jelly (or raisins, dried cranberries, chocolate chips, and banana slices)
Sandwich cutter/sealer (or a wide-mouth Mason jar lid & fork)

Directions:
1. Line a large cookie sheet with parchment paper.
2. Fill cookie sheet with a single layer of bread slices.
3. Put a dollop of SunButter right in the middle, and spread lightly, on each slice of bread (eave it mostly in the middle so you can seal the edges of the bread).
4. Add a small dollop of jelly on top the SunButter (other “toppings” include raisins, dried cranberries or blueberries, chocolate chips, or sliced bananas)
5. Add the top piece of bread to each sandwich.
6. Use your sandwich cutter/sealer to make the UnCrustable. If you don’t have a sandwich cutter/sealer, use the lid of a wide-mouth Mason jar to cut the bread. Then, use a fork to crimp/seal the edge of the sandwich.
7. Cover the sandwiches with plastic wrap.
8. Freeze for about 2 hours.
9. Once frozen, put each sandwich into a plastic sandwich bag and return to the freezer.
10. Sandwiches can thaw in a lunch box and will be ready to eat by lunchtime. If you need them right away, remove from plastic bag and thaw in the microwave for about 15-20 seconds.

I hope this “recipe” helps you stay ahead of the lunch packing game, and makes fun for your school aged kids with food allergies. Even if your child doesn’t have a peanut allergy, this is a great substitute if your child attends a peanut & nut free school. Don’t forget to put the leftover crusts in your food processor to make bread crumbs for recipes like meatloaf!

Rachel Hayden is a food allergy mom and author to the blog Mom vs. Food Allergy. She is determined to conquer her life with food allergies and to help others while doing it!